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Honey Garlic Slow Cooker Chicken Thighs

Honey garlic slow cooker chicken thighs with a glossy, thick glaze and tender, juicy meat. Bone-in, skin-on chicken cooks low-and-slow, then the sauce is thickened and spooned over for maximum coating.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use skin-on for the best caramelized top if broiling.
Honey garlic sauce
  • 0.33 cup honey
  • 0.25 cup soy sauce
  • 4 garlic Minced cloves.
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes
  • 0.25 tsp black pepper
Thickener and garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish, sliced.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the chicken thighs skin-side up in the slow cooker so the top browns later if you broil. Keep them in a single layer as much as possible.
Make the honey garlic sauce
  1. Whisk honey, soy sauce, garlic, ketchup, apple cider vinegar, ground ginger, red pepper flakes, and black pepper in a bowl until fully combined. The mixture should look smooth and glossy.
Cook until tender
  1. Pour the sauce over the chicken thighs so the meat is partially covered. Cook on low for 5–6 hours (or on high for 2.5–3 hours) until chicken is cooked through and tender, with juices running clear.
Thicken the sauce
  1. Remove the chicken to a plate and set aside. Keep the sauce in the slow cooker to thicken in the same juices.
  2. Whisk cornstarch with cold water until no lumps remain, then stir it into the sauce. Cook on high for 15 minutes until thickened and able to coat the back of a spoon.
Optional caramelize
  1. Broil the chicken for 3–4 minutes to caramelize the skin. Watch closely so the top turns golden without burning.
Serve
  1. Spoon the thick honey garlic sauce over the chicken and return it to the plate. Garnish with sesame seeds and green onions for a fresh finish.

Notes

For the thickest glaze, stir the cornstarch slurry into the hot sauce and cook on high the full 15 minutes. Refrigerate leftovers in a sealed container up to 4 days; reheat gently until hot throughout. Freezing is yes—freeze sauced chicken up to 2 months and thaw in the refrigerator. For a gluten-free option, use gluten-free soy sauce (the rest stays the same).